Hi friends! 👋 Today we’re taking a little gastronomic trip to Turkey without leaving home. We’re making the famous Turkish pide — that aromatic boat of thin yet soft dough, filled with juicy minced meat and stretchy cheese. This dish wins you over from the very first bite!
In this recipe, I’ll show you how to make the perfect dough — easy to roll out and still tender the next day — and I’ll share the secret to a flavorful, moist filling. It’s hearty, beautiful, and guaranteed to be a hit with your loved ones. Watch the video all the way through so you don’t miss any details!
📋 INGREDIENTS:
For the dough:
· Water — 200 ml
· Milk — 200 ml
· Flour — 550 g
· Dry yeast — 1 tbsp
· Vegetable oil — 3 tbsp
· Salt — 1 tsp
For the filling:
· Minced meat (beef or mixed) — 300 g
· Onion — 2 pcs
· Tomatoes — 3 pcs
· Red bell pepper — 2 pcs
· Tomato paste — 1 tbsp
· Paprika (ground) — 1 tbsp
· Salt — 1 tbsp (or to taste)
· Black pepper (ground) — 1 tsp (I originally wrote 1 tbsp, but 1 tsp is better — otherwise it will be too spicy)
· Vegetable oil — 2 tbsp (for sautéing)
For brushing and serving:
· Egg (beaten) — 1 pc
· Cheese (hard cheese or suluguni) — 100 g
👩🍳 INSTRUCTIONS:
1. Mix the dough using water, milk, yeast, oil, salt, and flour.
2. Let the dough rest in a warm place for 1.5 hours.
3. Chop the vegetables (onion, pepper, tomatoes).
4. Combine the chopped vegetables with the minced meat, then add tomato paste and spices.
5. Roll out the dough into oval flatbreads and shape the edges to form little “boats”.
6. Spread the filling inside, then brush the edges with beaten egg.
7. Bake in a preheated oven at 200°C (400°F) for 20 minutes.
8. Take it out, sprinkle with grated cheese, and return to the oven for another 2–3 minutes until the cheese is golden and bubbly.
🔥 Tip: Serve the pide hot, while the cheese is still stretchy and the crust is nice and crispy!
1 Comment
Fabulous